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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Surfaces of the lower convectional oven.

4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of debris: Hot water heater.

4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top of hot water heaters located in the kitchen.

4-903.11(C) - Styro foam plats an cups were observed stored unprotected at the dry storage room and at serving table located near he office entrance.

7-201.11(B) - Corrected During InspectionCritical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chlorox, soap, and other cleaning chemical bottles stored next to utensil and food contact equipment.

7-201.11B - Critical Containers of detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. They are stored on opened wire shelving above the 3-compartment sink.

September 18, 2009 (Routine)

Violations:

4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Surfaces of the lower convectional oven.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.

4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of debris: Hot water heater.Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Comments:
This was a routine inspection. Food contact surfaces were very clean. Hot water temperature was adequate at all sinks. No visible evidence of pest presence was observed during this visit. Note: Two Hot Water Heaters: Make Name: State Select; Model ES680D0R1; 4500 KW eachLimited cooking onlyGrease Trap: n/aHood Filters: quarterlyHood System: unknown to PICPest Control: monthly

April 29, 2009 (Routine)

Violations:

4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Chest freezerCold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust : Top of two hot water heaters, top of convectional oven.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Comments:
This was a routine inspection. No critical violations was found. Food contact surfaces were very clean. Hot water temperature at all sinks checked was adequate. There was no visible evidence of pest presence observed at the time of this inspection. Prepared food was not available for evaluation at the time of this visit.

October 03, 2008 (Routine)

Violations:

4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top of hot water heaters located in the kitchen.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

4-903.11(C) - Styro foam plats an cups were observed stored unprotected at the dry storage room and at serving table located near he office entrance.Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

7-201.11(B) - Corrected During InspectionCritical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chlorox, soap, and other cleaning chemical bottles stored next to utensil and food contact equipment.All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:
Today's visit was a routine inspection. Correct all violations immediately.. Food contact surfaces as well as nonfood contact surfaces were very clean. No mishandling of food was observed and no visible evidence of pest presence was found. Water Heater: State (x2), Model ES680D0R1; 4500 kw eachGrease Trap: n/aHood Filters: twice a yearPest Control: monthly

December 28, 2007 (Routine)

Violation: 4-903.11(A) - Observed equipment and miscellaneous items stored on the floor in the dry storage area.Ensure all equipment, etc. is stored at least 6 inches off of the floor.
Comments:
The purpose of today's visit was to perform a routine inspection.Equipment Notes: Water Heater: State (x2), Model ES680D0R1; 4500watts eachGrease Trap: n/aHood Filters: quarterlyHood System: unknown to PICPest Control: monthly; no activity today

June 12, 2007 (Routine)

Violation: 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in the following cold holding equipment: chest freezer.Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Comments:
This is a routine inspection. Water heater: in the building. No dish machine or grease trap. Pest control; once a month. Hood is cleaned once a year.

May 03, 2006 (Routine)

Violations:

3-302.11A1 - Corrected During InspectionCritical Raw animal food (e.g. turkey) within the chest freezer holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

3-501.17A - Critical The prepared ready-to-eat (RTE) lasagna in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

DATEMARKING:Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.HANDWASHING REMINDER:Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.Critical Violations shall be corrected within 10 days.Non-Critical Violations shall be corrected within 90 days.FOR MORE INFORMATION:ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.Hot Water Heater: State ES680DORTDishwasher: NAHood System: Annually, Hood Filters: AnnuallyGrease Trap: NAPest Control: Monthly, no documentation Consumer Advisory: NA

November 01, 2005 (Routine)

Violations:

5-202.12A - Repeat Water from the handwashing sink in the employee restroom was measured at (67F) a temperature less than 110F.Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

6-201.11 - Repeat Ceiling tiles in the dry storage room are not smooth, easily cleanable, nor nonabsorbent.Replace ceiling tiles with panels that are not smooth, easily cleanable, and non absorbent.

6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.

6-303.11C - Blown light bulb under the under hood system.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Comments:
The purpose of this visit was to conduct a routine inspection.Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.HANDWASHING REMINDER:Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.Critical Violations shall be corrected within 10 days.Non-Critical Violations shall be corrected within 90 days.If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.Hot Water Heater: Vanguard 6E724Dishwasher: NAHood System: Unknown, Hood Filters: MonthlyGrease Trap: NAPest Control: Monthly, no documentation Consumer Advisory: NA Food Source: Giant

November 01, 2005 (Routine)

Violations:

5-202.12A - Repeat Water from the handwashing sink in the employee restroom was measured at (67F) a temperature less than 110F.Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

6-201.11 - Repeat Ceiling tiles in the dry storage room are not smooth, easily cleanable, nor nonabsorbent.Replace ceiling tiles with panels that are not smooth, easily cleanable, and non absorbent.

6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.

6-303.11C - Blown light bulb under the under hood system.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Comments:
The purpose of this visit was to conduct a routine inspection.Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.HANDWASHING REMINDER:Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.Critical Violations shall be corrected within 10 days.Non-Critical Violations shall be corrected within 90 days.If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.Hot Water Heater: Vanguard 6E724Dishwasher: NAHood System: Unknown, Hood Filters: MonthlyGrease Trap: NAPest Control: Monthly, no documentation Consumer Advisory: NA Food Source: Giant

May 18, 2005 (Routine)

Violations:

5-202.12A - Water from the handwashing sink in the kitchen was measured at 80F a temperature less than 110F.Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.Provide a cover to the feminine napkin refuse container in the ladies room stall.

6-201.11 - Ceiling panels in the dry storage area were not smooth or easily cleanable.Replace ceiling panels with smooth and nonabsorbent tiles.

6-303.11A - Corrected During Inspection Inadequate lighting was noted in the dry storage area (Blown light bulb).Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
The purpose of this visit was to conduct a routine inspection.HANDWASHING REMINDER:Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.Critical Violations shall be corrected within 10 days.Non-Critical Violations shall be corrected within 90 days.If you have any questions or would like additional information on the critical procedures inspection please call me.Hot Water Heater: (2) Vanguard Energy Efficient 6E724 Dishwasher: NAHood System: Monthly, Hood Filters: Every 2 MonthsGrease Trap: NAPest Control: Quarterly, no documentation providedConsumer Advisory: NA

February 27, 2004 (Routine)

Comments:
Today's visit was to conduct a routine inspection. Please note the following:1. Sanitizer used in 3-compartment sink is quaternary ammonium. Test strips are available in kitchen.2. Two Vanguard water heaters are in the kitchen, each is model 6E724, each uses 4.5KW for a combined hot water recovery of approximately 48 GPH (gallons per hour). A boiler also supports the hot water heaters to provide more hot water recovery.3. Manager shops daily at approved grocery store.4. This kitchen is shared with Main Street Child Development Center that is privately owned, and rents space in this building.

April 08, 2003 (Routine)

Violations:

6-303.11A - Inadequate lighting was noted in the dry storage room.Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

7-201.11B - Critical Containers of detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. They are stored on opened wire shelving above the 3-compartment sink.Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
A follow-up inspection to check the lighting in the dry storage room will be made on Friday, April 11, 2003.

March 06, 2003 (Follow-up)

Violations:

4-402.11A - Seal three compartment sink to wall.

6-303.11C - Provide adequate lighting in the food preparation area and vent hood. Lighting less than 50 ft candle lighting.

11-15 - Seal hole opening in wall, in the dry storage room.

Comments:
This visit was made to conduct a follow up to a change of ownership inspection, conducted on February 27, 2003. Please review the following comments:1. Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. All outstanding violations are to be corrected within TEN (10) days but no later than the time of the first routine inspection (approximately 30 days). No equipment additions/replacement/changes are allowed without Health Department approval.2. This establishment will prepare meals two (2) to Three (3) times a week. All food products used for preparation, will be purchased that day. Therefore, additional cooling units, will not be needed. This will be evaluated at each visit from the Fairfax County Health Department. If at any time, it is determine the refrigeration is not sufficient for this establishment, additional cooling units MAYBE required.3. If you have any questions, please contact me. Thank You.

February 27, 2003 (Other)

Violations:

4-301.11 - Provide an additional cooling unit . I will discuss with an Environmental Health Supervisor and get back with you.

43.1-3-4 - The CFM had a certificate and not the proper identification required by the Fairfax County Health Department.

Comments:
This visit was made to conduct a Final Inspection. Please review the following comments:1. Permit denied for Food service. Please contact the Fairfax County Health Department to schedule a re inspection.2. Verify the bulb in the dry storage area is a shatter proof bulb.3. I was advised a J Trap was install under the three compartment sink to prevent the back flow of solids, liquids and other contaminates. (air gap provided, but container attached to plumbing to prevent splash.4. If you have any questions, please contact me.

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